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Instant Pot Beef Barley Soup Recipe

If you love slowly simmered tender beef, barley and vegetables, this beef barley soup will give you all the flavor in less than an hour. It's a delicious soup that is made in less than an hour in an Instant Pot or pressure cooker
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Author Debra Clark - Bowl Me Over


  • 1 pound round steak cut into cubes
  • 1 10.5 oz can French onion soup
  • 1 10.5 oz can beef consommé
  • 4 cups beef stock
  • 1 yellow onion peeled and diced
  • 3 carrots peeled and diced
  • 1 cup sliced mushrooms I used a package of pre-sliced mushrooms
  • 3 cloves garlic
  • 3/4 cup barley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning
  • 2 bay leaves
  • 1 cup frozen peas


  • Remove the fat from the round-steak (if desired). Cut the steak into small cubes. Sprinkle the meat with salt and pepper, set aside.
  • Peel and dice the carrots and onion. Slice the mushrooms. Mince the garlic.
  • Turn the Instant Pot on sauté, when it is hot add the olive oil and round-steak. 
  • Allow it to sear and brown on side one - about two minutes. Stir and brown on side two.
  • Add the carrots and onions along with the Italian seasoning. Stir well to combine. Sauté for another couple of minutes. Add the garlic, stir again to combine.
  • Now add the liquid, both soups and the stock. Add the bay leaves and barley. Stir everything to combine.
  • Turn the Instant Pot off, then press the manual setting. Set the timer to 20 minutes. Top with the lid and seal. Turn the valve to seal.
  • When the timer is done your meal is complete. Do a quick release, stir and serve!